Calf's Liver with Bacon, Caramelized Onions and Sherry

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  • on April 05, 2012

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    This recipe is delicious! I didn't have beef broth at home, but since the recipe only required a small amount, I used a Knorr concentrated gelatin beef stock packet (which comes in tsp packaging. The concentrated stock gave the overall flavor an extra boost. I also don't have a gas stove, so I skipped the flambe, and instead, simmered the sauce an additional 5-10 minutes to reduce it and cook out the alcohol.

    When I attempt this recipe again, I'll use chicken stock and chicken livers, which are smaller and less likely to have the tough membrane occasionally associated with calf/beef liver.

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